Our raspberry sorbet is the perfect way to finish a rich meal, or as a refreshing treat all on its own. It’s light, fresh, tangy and drop-dead gorgeous.
This is the easiest raspberry sorbet recipe you’ll ever find. It takes just minutes to make, plus cooling and freezing time. Get ahead with meal prep for your next dinner party by making this in advance. Pop it in the freezer and forget about it until it’s time to serve.
You can use fresh raspberries if they are in season and reasonably priced. We used thawed frozen berries for this recipe. Frozen berries work just as well, as they are snap frozen as soon as they are picked, locking in all the flavour and nutrients. Because the raspberries will be pureed, the texture is not important.
Serve raspberry sorbet on its own, or with fresh raspberries. For an indulgent twist, serve it with a measure of Grand Marnier. You can also serve it with a scoop of vanilla ice cream for a ‘raspberries and cream’ flavour experience – very Wimbledon, daahling!
Easy Raspberry Sorbet
- Ice-cream machine
- 500 g raspberries fresh, or frozen & thawed
- 1 cup sugar
- 1 cup water
- 1 lemon, juiced
- 2 limes, juiced to taste
- Fresh raspberries and Grand Marnier (optional) to serve
- Blitz raspberries in a food processor or blender. Pass through fine sieve twice.
- Stir sugar and water over a medium-high heat until dissolved. Bring to the boil, then reduce heat and simmer for a 3 minutes, or until syrup begins to thicken slightly.
- Add syrup and citrus juices to the raspberry pureé. Mix and refrigerate until cold.
- Churn mixture in an ice-cream machine for 20 minutes. Transfer to an airtight container and freeze until ready to use.
- Remove from freezer 10 minutes before serving. Serve with fresh raspberries, and alongside or over Grand Marnier (optional).